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Cornmeal Crusted Fish and Zucchini Chips
Courtesy of CanolaInfo
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
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Fish & Chips:
1 c. 1% buttermilk (250 mL)
1 egg, whisked
2 c. cornmeal (500 mL)
2 Tbsp. finely chopped fresh parsley (30 mL)
1 Tbsp. paprika (15 mL)
1/4 tsp. black pepper (1 mL)
4 fillets white fish (3 oz./90 g each), such as tilapia, snapper or grouper
2 medium zucchini, sliced on bias, about 1/2-in. (1 cm) thick (24 total slices)
canola oil cooking spray
2 Tbsp. chopped fresh parsley (30 mL)

Tartar Sauce:
1/4 c. reduced-fat canola oil mayonnaise (60 mL)
1 Tbsp. finely chopped fresh parsley (15 mL)
1 tsp. lemon zest (5 mL)
1 tsp fresh lemon juice (5 mL)
1 tsp. prepared horseradish (5 mL)
What to do:
1. Preheat oven to 400°F (200 °C).
2. In shallow bowl, whisk together buttermilk and eggs. In another shallow bowl, mix together cornmeal, parsley, paprika and pepper.
3. Dip fish and zucchini into buttermilk mixture and then coat with cornmeal mixture, shaking off excess.
4. Mist breaded fish and zucchini with canola oil cooking spray and place on baking sheet.
5. Bake 15 minutes or until golden and crisp.
6. While fish and zucchini are baking, prepare tartar sauce. In small bowl, combine tartar sauce ingredients. Serve with fish and zucchini chips. Garnish dish with sprinkle of chopped, fresh parsley.

* Recipe courtesy of Comfort Your Heart Recipe Collection; By Dawn Jackson Blatner, R.D., C.S.S.D., L.D.N. and CanolaInfo.
Nutritional information:
Calories: 470;   Total Fat: 8g;   Saturated Fat: 1g;   Cholesterol: 95mg;   Total Carbs: 69g;   Fiber: 3g;   Sugar: 3g;   Protein: 25g;   Sodium: 250mg;  
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